ABar Unveils ‘Journey of Taste’, A Global Story Told Through Cocktails

This month, ABar at Senayan City unveils ‘Journey of Taste’, a cocktail collection that reads like a passport stamped in liquid form. Inspired by the global trajectory of Chef Akira Back — from his early days in Aspen to earning Michelin-starred acclaim across continents — the menu captures a spirit shaped by bold moves, fearless reinvention, and boundary-pushing creativity.

ABar Unveils ‘Journey of Taste’, A Global Story Told Through Cocktails

The Journey of Taste bar menu is more than a collection of cocktails. It is a sensory expression of a life lived without boundaries. In truth, it is a seamless collaboration between kitchen and bar: the kitchen lends its craft through meticulously composed garnishes, while the bar brings the narrative to life in liquid form. They transform each pour into a dialogue of texture, aroma, and flavor.

Under the direction of Voo, Bar Corporate for ABar Jakarta, Journey of Taste unfolds as a series of liquid postcards — each cocktail capturing a defining chapter in Chef Akira Back’s life and culinary evolution. Spanning seven countries and fourteen meticulously crafted creations, the menu translates global milestones into layered, expressive pours.

Aspen is where it all began. Long before the Michelin stars and global acclaim, Akira Back was carving through powder as a professional snowboarder, drawn to the quiet intensity of the mountains and the discipline demanded by the slopes. In that stark white landscape, he found more than adrenaline — he found focus, resilience and, eventually, a new direction that would lead him from snow to stove, and ultimately to center stage. That spirit of reinvention sets the tone for two standout sips inspired by the region.

Alpen Glow captures the crisp, high-altitude clarity of Aspen in a glass. Tequila forms the backbone, lifted by vanilla berries and bright lemon clarification, while a playful sour-and-salty bubble air and a hit of CO2 create a foamy, effervescent crown — light, airy and just dramatic enough to echo the shimmer of sunlit snow at dusk. Samantha, meanwhile, leans into a softer après-ski mood. Vodka meets menthe pastille liqueur, clarified strawberry Greek yogurt and silky vanilla cordial, resulting in a drink that’s cool, creamy and quietly indulgent — the cocktail equivalent of slipping into something warm after a day on the slopes.

Las Vegas is where ambition found its spotlight. Under the blaze of neon and the hum of possibility, Chef Akira Back sharpened his culinary voice and claimed his place on the global stage. It was here that bold ideas met even bolder execution, earning him international recognition and drawing a guest list that spanned cultural icons and world leaders — including the Dalai Lama.

Phantom channels that after-dark intensity. Irish whiskey-soaked-peanut lays down a deep, nutty warmth, layered with almond liqueur and a provocative thread of absinthe chocolate. A dash of Angostura bitters sharpens the edges, while a spray of Islay adds a smoky whisper that lingers like the final note of a late-night show. Raspberry on Top strikes a different chord — vibrant, playful, and unapologetically eye-catching. Pink pomelo gin, sous vide with ripe raspberry, meets cacao white liqueur and fresh lemon, lifted by the aromatic snap of kaffir leaf. It’s bright, stylish and just theatrical enough — a liquid encore worthy of the Strip.

Dubai marks a chapter of fearless evolution. In a city that rises from the desert with unapologetic ambition and architectural audacity, Chef Akira Back found a kindred spirit — one that mirrors his constant reinvention and drive to push boundaries. Here, tradition and futurism collide in dazzling fashion, and it’s this same tension between heritage and innovation that continues to shape his craft.

Gold Souk is a nod to the city’s gilded grandeur. Rum washed with macadamia nut lays down a plush, rounded base, enriched by hazelnut liqueur and a smoky trace of Islay whisky. Caramel and orange juice weave through the glass, creating a sip that’s decadent yet balanced — opulent without tipping into excess, much like the glittering marketplace that inspired its name. POM — short for Pomelo Olive Martini — takes a sharper, more contemporary turn. Gin meets bianco vermouth and elderflower, brightened by calamansi juice and anchored with a briny olive finish. It’s sleek, aromatic and quietly confident — a modern classic reimagined with a sun-soaked twist.

Seoul is the heart of the story — a deeply personal homecoming to the city of his birth. It’s here that Chef Akira Back’s journey came full circle, shaped by grit, discipline and an unwavering belief in his craft. Through dedication and quiet perseverance, Seoul became not just a backdrop, but a badge of honor — the place where his work was recognized with a Michelin star.

Gangnam Zest captures the pulse of the capital’s most electric district. Tequila meets yuzu sake in a bright, citrus-driven blend, layered with lush mango purée and sharpened by lime, while a sleek aluminium finish adds a touch of contemporary edge. It’s vibrant, confident and unapologetically modern — much like Gangnam itself. Edamame Sour takes a subtler route, spotlighting gin lifted by house-made edamame cordial and a lively yuzu fruit mix, rounded out with fresh lemon juice. Savory, citrusy, and quietly complex, it’s a cocktail that balances innovation with nostalgia — a refined nod to flavors that feel unmistakably Korean.

Paris is where heritage meets high art. In a city synonymous with romance and refinement, Chef Akira Back paid tribute not only to French culinary tradition, but to his mother, a painter whose creativity shaped his earliest understanding of expression. At the historic Prince de Galles Hotel, he brought that vision to life, blending innovation with classical technique inside one of the world’s most elegant addresses.

La Vie En Rose is a love letter in liquid form. Gin infused with chardonnay sets a graceful base, layered with vanilla berries liqueur and the delicate sweetness of muscat grape. Floral, softly structured and effortlessly chic, it’s the kind of drink that lingers like a stroll along the Seine at golden hour. Apple du Jour, meanwhile, leans into Parisian flair with a touch of theatre. Apple whiskey meets bianco jasmine and mascarpone cheese, sharpened by lime juice and finished with a sparkling spray presentation that adds a dash of glamour. It’s playful yet polished — a reminder that in Paris, even indulgence is an art form.

Hong Kong came next — a city that moves at full throttle and thrives on reinvention. Its electric skyline, relentless rhythm and unapologetic appetite for innovation struck a chord with Chef Akira Back after years of honing his craft across continents. Here, precision meets pace, and tradition coexists with boundary-pushing modernity.

Wanchai Guava bottles that kinetic energy in vibrant form. Tequila sous vide with pink guava lays down a lush, tropical base, lifted by lychee liqueur and a punchy tropical citrus purée, before fresh lime cuts through with crisp clarity. It’s bright, expressive and just a little bit rebellious — much like Wan Chai after dark. Fong Belle takes a more polished route. Japanese gin meets melon liqueur and yuzu sake, elevated by clarified yuzu and boricha, with albumin lending a silky, cloud-like finish. Clean yet layered, it’s a cocktail that balances finesse with flair.

And finally, Jakarta — a meaningful homecoming of a different kind. In a city where hospitality feels instinctive and the dining scene pulses with restless energy, Chef Akira Back found a stage that’s both dynamic and deeply personal. Jakarta’s culinary spirit — bold, sociable and constantly evolving — mirrors his own approach to flavor: layered, expressive and built to bring people together.

Ginger Loak captures that warmth with a quietly confident edge. Japanese whisky infused with gari sets a spicy-sweet foundation, lifted by gari cordial and the fragrant depth of Earl Grey tea, before goji berry soda adds a bright, effervescent finish. It’s aromatic, nuanced and unexpectedly refreshing — a cocktail that feels both thoughtful and celebratory. Senja, meanwhile, is pure golden hour in a glass. Light rum meets Italian bitter, clarified kiamboy and strawberry, finished with a touch of CO2 for a gentle sparkle. Vibrant yet smooth, it mirrors Jakarta’s glowing sunset.

ABar by Chef Akira Back
Senayan City, GF Unit G-119
Jl. Asia Afrika Lot.19, Jakarta 10270
Phone: +6285291919887
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